Method of regulating temperature for sous vide cooking and apparatus therefor

ABSTRACT

A method of regulating the temperature of a cooking liquid during sous vide cooking in a cooking vessel on a burner of a cooktop includes setting a desired cooking temperature and measuring the temperature of the cooking liquid inside the sous vide cooking vessel at a plurality of predetermined time intervals with a first temperature sensor mounted on an interior surface of a wall of the sous vide cooking vessel. The temperature of the cooking liquid is compared to the desired cooking temperature at each of the predetermined time intervals. The energy output of the burner is controlled based on the difference between the temperature of the cooking liquid and the desired cooking temperature. A cooking vessel and system for sous vide cooking using this method are also disclosed.

BACKGROUND

The present disclosure relates to a method of regulating temperature forsous vide cooking and a cooking vessel and cooktop therefor.

SUMMARY

One aspect of the present disclosure includes a cooking vessel for sousvide cooking on a burner of a cooktop. The cooking vessel has a bottomsurface and at least one wall extending generally orthogonally from thebottom surface. The at least one wall has a height h and an interiorsurface, and the interior surface and the bottom surface define aninterior space in the cooking vessel. A first temperature sensor isaffixed to the interior surface of the at least one wall, within a top20% to 30% of the height h of the at least one wall.

In another aspect, the present disclosure includes a system for sousvide cooking. The system includes a cooktop having at least one burner,a controller to control a power supply for the burner, and a userinterface which permits a user to enter a predetermined cookingtemperature and a predetermined cooking time. The system also includes asous vide cooking vessel having a bottom surface, at least one wallextending generally orthogonally from the bottom surface having a heighth and an interior surface, and a first temperature sensor affixed to theinterior surface of the at least one wall. The first temperature sensorincludes a sensor to detect a temperature of a cooking liquid and atransmitter to transmit the temperature of the cooking liquid to areceiver in the controller. The controller adjusts the energy output ofthe burner based on the temperature of the cooking liquid, thepredetermined cooking temperature, and the predetermined cooking time.

Yet another aspect of the present disclosure includes a method ofregulating a temperature of a cooking liquid during sous vide cooking ina sous vide cooking vessel on a burner of a cooktop. The method includessetting a desired cooking temperature and measuring the temperature ofthe cooking liquid inside the sous vide cooking vessel at a plurality ofpredetermined time intervals with a first temperature sensor mounted onan interior surface of a wall of the sous vide cooking vessel. Thetemperature of the cooking liquid is compared to the desired cookingtemperature at each of the predetermined time intervals. The energyoutput of the burner is controlled based on the difference between thetemperature of the cooking liquid and the desired cooking temperature.

The method of regulating the temperature of the cooking liquid duringsous vide cooking in a cooking vessel on a burner of a cooktop, and thecooking vessel and the system for sous vide cooking disclosed hereinallow sous vide cooking on a cooktop, rather than in a dedicatedappliance, and maintain the temperature of the cooking liquid at a low,controlled cooking temperature for slow and even cooking. Themeasurement of the temperature of the cooking liquid directly alsoallows for more precise control than measuring the temperature of thecooking vessel itself. Additionally, the method of regulating thetemperature described herein allows for a pre-programmed cooking programthat uses varying cooking temperatures over the course of the cookingtime.

These and other features, advantages, and objects of the present devicewill be further understood and appreciated by those skilled in the artupon studying the following specification, claims, and appendeddrawings.

BRIEF DESCRIPTION OF THE DRAWINGS

FIG. 1 is a top perspective view of one embodiment of a sous videcooking vessel with a lid, positioned on a cooktop;

FIG. 2 is a top perspective view of the embodiment of the sous videcooking vessel and the lid of FIG. 1;

FIG. 3 is a top perspective view of the embodiment of the sous videcooking vessel of FIG. 1, with the lid removed;

FIG. 4 is a top perspective view of the embodiment of the sous videcooking vessel of FIG. 1, with the lid removed and a separation rackinstalled;

FIG. 5 is a schematic representation of one embodiment of a system forregulating temperature for sous vide cooking in a sous vide cookingvessel on a cooktop burner;

FIG. 6 is a schematic representation of another embodiment of a systemfor regulating temperature for sous vide cooking in a sous vide cookingvessel on a cooktop burner; and

FIG. 7 is a flow diagram illustrating one embodiment of a method ofregulating temperature for sous vide cooking in a sous vide cookingvessel on a cooktop burner.

DETAILED DESCRIPTION

For purposes of description herein the terms “upper,” “lower,” “right,”“left,” “rear,” “front,” “vertical,” “horizontal,” and derivativesthereof shall relate to the device as oriented in FIG. 1. However, it isto be understood that the device may assume various alternativeorientations and step sequences, except where expressly specified to thecontrary. It is also to be understood that the specific devices andprocesses illustrated in the attached drawings, and described in thefollowing specification are simply exemplary embodiments of theinventive concepts defined in the appended claims. Hence, specificdimensions and other physical characteristics relating to theembodiments disclosed herein are not to be considered as limiting,unless the claims expressly state otherwise.

In general, sous vide cooking involves the cooking of food items 12 byenclosing the food items 12 in a package 14 and submersing the package14 in a cooking liquid 16 for a period of time as shown in FIG. 4. Thecooking liquid 16 is generally maintained at a temperature that is lowcompared to traditional cooking, i.e., below the boiling temperature ofwater, which allows for slow, gentle cooking of the food items 12.Cooking times for sous vide cooking vary greatly, from less than an hourto several days, depending on the type of food item 12, the size of thefood item 12, and the temperature of the cooking liquid 16.

One embodiment of a cooking vessel 20 for sous vide cooking is generallydepicted as numeral 20 in FIGS. 1-4. The cooking vessel 20 is adaptedfor sous vide cooking on a burner 22 of a cooktop, and includes a bottomsurface 26 and at least one side wall 28 extending generallyorthogonally from the bottom surface 26. The at least one side wall 28has a height h and an interior surface 30. The interior surface 30 ofthe at least one wall 28 and the bottom surface 26 define an interiorspace 32 in the cooking vessel 20. A first temperature sensor 34 isaffixed to the interior surface 30 of the at least one side wall 28. Inthe embodiment depicted in FIGS. 1-4, the first temperature sensor 34 isaffixed to the interior surface 30 of the at least one side wall 28within a top 20% to 30% of the height h of the at least one side wall28.

As shown in the embodiment of the cooking vessel 20 depicted in FIGS.1-4, a preferred cooking vessel 20 configuration includes a generallysquare shape, with handles 36 provided on opposing corners 38 of thecooking vessel 20 and a lid 40 to cover the cooking vessel 20, whichaids in maintaining the cooking liquid 16 at a desired cookingtemperature. The sous vide cooking vessel 20 can be made from anymaterials known for the construction of cooking vessels or sous videcooking vessels, preferably including materials that aid in maintainingthe desired cooking temperature for long periods of time. In onepreferred construction, the sous vide cooking vessel 20 includes aceramic or stoneware base member defining the bottom surface 26, and adouble layer of glass with an insulating layer therebetween for the sidewalls 28. Alternative materials for the cooking vessel 20 can include,without limitation, ceramics, stoneware, stainless steel, aluminum,copper, or any other materials used for cooking vessels 20, with orwithout nonstick coatings.

The first temperature sensor 34 is affixed to the interior surface 30 ofthe at least one side wall 28, where it is positioned to measure thetemperature of the cooking liquid 16 through contact with the liquid.Detecting the temperature of the cooking liquid 16, rather than thetemperature of the cooking vessel 20 itself, allows for a precisecontrol of the cooking temperature, and allows the use of double walledor insulated cooking vessels 20 to maintain the cooking temperature.

A second temperature sensor 42 is optionally affixed to the interiorsurface 30 of the at least one wall 28, as shown in FIG. 3. In oneembodiment, the second temperature sensor 42 operates as a backup sensorto detect the temperature of the cooking liquid 16. In anotherembodiment, the second temperature sensor 42 is located at a lowerheight than the first temperature sensor 34, and the difference inheight allows the sensors to be used to detect when the level of thecooking liquid 16 has fallen below the height of the first temperaturesensor 34. When the level of the cooking liquid 16 falls below theheight of the first temperature sensor 34, but is still above the heightof the second temperature sensor 42, the temperature readings from thefirst temperature sensor 34 will diverge from the temperature readingsfrom the second temperature sensor 42 due to the change in temperatureof air as compared to the temperature of the cooking liquid 16.

A rack 44 is optionally provided for the cooking vessel 20, to fitwithin the interior space 32 of the cooking vessel 20 and to support thepackages 14, so that the packages 14 are spaced to allow the cookingliquid 16 to circulate therebetween.

In one embodiment, the temperature sensors 34, 42 are affixed to the atleast one interior surface 30 using an epoxy-based adhesive. In otherembodiments, the temperature sensors 34, 42 can be affixed to a bracket,or include engaging features to interact with the interior surface 30and secure the temperature sensors 34, 42 thereto. In variousembodiments, the first or second temperature sensors 34, 42 areremovable. Removable temperature sensors 34, 42 facilitate cleaning ofthe cooking vessel 20, use of the vessel for storage of the food items12, or other uses of the cooking vessel 20.

The cooking vessel 20 of FIGS. 1-4 is used in connection with thecooktop 24 to form a system for sous vide cooking 50. FIGS. 5 and 6depict schematic representations of two embodiments of the system forsous vide cooking 50. As shown in the embodiments depicted in FIGS. 5and 6, various embodiments of the system for sous vide cooking 50include a cooktop having at least one burner 22, a controller 52 tocontrol a power supply 54 to the burner 22 and thereby control theenergy output of the burner 22, and a user interface 56 which permits auser to enter a predetermined cooking temperature and a predeterminedcooking time. The cooktop is used with the cooking vessel 20 as shown inFIGS. 1-4, wherein the cooking vessel 20 includes the bottom surface 26and the at least one wall 28 extending generally orthogonally from thebottom surface 26 having the height h and the interior surface 30. Thecooking vessel 20 for use in these embodiments of sous vide cookingsystems also include the first temperature sensor 34 affixed to theinterior surface 30 of the at least one wall 28. The first temperaturesensor 34 includes a sensor 58 to detect the temperature of the cookingliquid 16 and a transmitter 60 to transmit the temperature of thecooking liquid 16 to a receiver in the controller 52. The controller 52adjusts the power supply 54 to the burner 22 based on the temperature ofthe cooking liquid 16, the predetermined cooking temperature and thepredetermined cooking time.

In both embodiments depicted in FIGS. 5 and 6, the system includes thecooktop 24 and the sous vide cooking vessel 20. The cooktop 24 includesthe user interface 56, generally having a user input device 64 and adisplay 66. The user input device 64 can be a keyboard, a touch screen,a series of buttons, a slider bar, a scrolling device, or any otherknown user input devices 64. The display 66 preferably includes a screento show the user what options have been selected or input with the userinput device 64. The user interface 56 is in communication with thecontroller 52 of the cooktop 24, to transmit user input 67 to thecontroller 52, and to receive information from the controller 52 todisplay to the user. The controller 52 is also in communication with thefirst temperature sensor 34 (and optionally the second temperaturesensor 42) inside the cooking vessel 20, with the controller 52receiving information from the first temperature sensor 34 (andoptionally the second temperature sensor 42) including the temperatureof the cooking liquid 16. In the embodiment depicted in FIG. 5, thefirst temperature sensor 34 communicates with the controller 52 via awired connection 68 between the transmitter 60 of the temperature sensor58 and a receiver 62 of the controller 52. In the embodiment depicted inFIG. 6, the transmitter 60 of the first temperature sensor 34communicates wirelessly with the receiver 62 in the controller 52, usingany known wireless communication protocol. As shown in FIG. 3, where awired connection is used, the cooking vessel 20 preferably includes agroove 70 about at least a portion of a top edge 72 of the at least onewall 28 to accommodate passage of the conductive wire between the topedge of the at least one wall 28 and the lid 40 of the cooking vessel 20while still allowing the lid 40 to tightly close the cooking vessel 20.

The controller 52 uses an algorithm 74 to compare the temperature of thecooking liquid received from the first temperature sensor 34 to thedesired cooking temperature input using the user interface 56, andadjusts the power supply 54 to the cooktop burners 22 based on thecomparison of the desired cooking temperature and the temperaturereading to adjust the energy output of the burners 22. Additionally, thecontroller 52 tracks the predetermined cooking time, and reduces oreliminates the power supply 54 to the burner 22 when the predeterminedcooking time has been reached. In alternate embodiments, the controller52 can cause the display 66 of the user interface 56 to alert the userthat the predetermined cooking time has been reached using an audiblesignal or by showing this information on the display 66.

As depicted in the embodiment shown in FIG. 7, the temperature of thecooking liquid 16 is regulated during sous vide cooking in a cookingvessel 20 as described herein by setting the desired cookingtemperature, and measuring the temperature of the cooking liquid 16inside the cooking vessel 20 at a plurality of predetermined timeintervals with the first temperature sensor 34 which is mounted on aninterior surface 30 of the wall of the cooking vessel 20. Thetemperature of the cooking liquid 16 is compared to the desired cookingtemperature at each of the predetermined time intervals, and the energyoutput of the burner 22 is controlled based on the difference betweenthe desired cooking temperature and the temperature of the cookingliquid 16. For example, in one embodiment, the energy output of theburner 22 is increased when the temperature of the cooking liquid 16 isbelow the desired cooking temperature, or when it falls below of adesired range of cooking temperatures. In another embodiment, the energyoutput of the burner 22 can also be decreased when the temperature ofthe cooking liquid 16 is above the desired cooking temperature, or whenit is above the desired range of cooking temperatures. In someembodiments, the energy output of the burner 22 is controlled by acontroller 52 in the cooktop 24 directing the adjustment of the powersupply 54 to the burner 22 if needed at each of the predetermined timeintervals. In alternate embodiments, the temperature of the cookingliquid 16 is displayed on the display 66 and the power supply 54 to theburner 22 and its energy output is controlled by the user monitoring thedisplay 66.

In another embodiment, as shown in the flow chart depicted in FIG. 7,the user selects a sous vide cooking mode using the user input 67 of thecooktop 24, and then sets the desired cooking temperature and thedesired cooking time using the user interface 56. The user interface 56transmits this information to the controller 52, which then determineswhether the first temperature sensor 34 is recognized. If the firsttemperature sensor 34 is not recognized, the user is notified that afirst temperature sensor 34 is not detected, and prompted to check theconnection (wireless or wired, as applicable) between the firsttemperature sensor 34 in the cooking vessel 20 and the cooktop 24. Ifthe first temperature sensor 34 is detected, the controller 52 comparesthe value of the measurement of the temperature of the cooking liquid 16supplied by the first controller 52 to the desired cooking temperature.If the temperature measurement transmitted to the controller 52 by thefirst temperature sensor 34 is less than the desired cookingtemperature, the controller 52 directs an increase in the energy outputof the cooktop burner 22. The first temperature sensor 34 continues totake measurements of the temperature of the cooking liquid 16 at aplurality of predetermined time intervals, and transmits themeasurements to the controller 52. The controller 52 continues tocompare the measurements from the first temperature sensor 34 to thedesired cooking temperature until the temperature of the cooking liquid16 reaches the desired cooking temperature. Optionally, as shown in FIG.7, when the temperature of the cooking liquid 16 reaches the desiredcooking temperature, the user is notified that the desired cookingtemperature has been reached and signaled to insert food and a cookingtimer is started to determine when the desired cooking time has beenreached.

Also as shown in FIG. 7, once the desired cooking temperature has beenreached the first temperature sensor 34 continues to take measurementsof the temperature of the cooking liquid 16 at predetermined intervalsand transmit the temperature of the cooking liquid 16 to the controller52. The controller 52 continues to compare each of the measurements tothe desired cooking temperature at each of the predetermined intervals.If the temperature of the cooking liquid 16 decreases by more than apredetermined amount (e.g., 5° F.) within a predetermined time period,(e.g., 5 minutes), after notification of the cooking liquid 16 reachingthe desired cooking temperature, the controller 52 recognizes this assignaling the introduction of food to the cooking vessel 20, andrestarts the cooking timer. The cooking timer could be restarted at thetime of the temperature drop or upon the reaching the cookingtemperature again after the temperature drop, as desired. Once thedesired cooking temperature has been reached, and optionally after thedetection of the introduction of food to the cooking vessel 20, thefirst temperature sensor 34 continues to measure the temperature of thecooking liquid 16 at predetermined intervals, and the controller 52continues to compare the temperature of the cooking liquid 16 to thepredetermined desired cooking temperature and adjusts the energy outputof the cooktop burner 22 to maintain the temperature of the cookingliquid 16 at the desired cooking temperature throughout the cookingtime. When the desired cooking time has elapsed, the user is notifiedthat the cooking time has been completed, and the energy output of thecooktop burner 22 is either eliminated or reduced to a minimal level tostop or slow the cooking of the food items 12.

The method of regulating the temperature of the cooking liquid 16 duringsous vide cooking described herein also allows the use of predeterminedcooking programs that make use of a varying desired cooking temperatureover the course of the predetermined cooking time. For example, the sousvide cooking could be carried out using a first desired cookingtemperature for a first portion of the cooking time and using thecontroller 52 to adjust the burner 22 energy output to obtain the firstdesired cooking temperature, and then changing to a second desiredcooking temperature for a second portion of the cooking time and usingthe controller 52 to adjust the burner 22 energy output to obtain thesecond desired cooking temperature.

It is also important to note that the construction and arrangement ofthe elements of the device as shown in the exemplary embodiments isillustrative only. Although only a few embodiments of the presentinnovations have been described in detail in this disclosure, thoseskilled in the art who review this disclosure will readily appreciatethat many modifications are possible (e.g., variations in sizes,dimensions, structures, shapes and proportions of the various elements,values of parameters, mounting arrangements, use of materials, colors,orientations, etc.) without materially departing from the novelteachings and advantages of the subject matter recited. For example,elements shown as integrally formed may be constructed of multiple partsor elements shown as multiple parts may be integrally formed, theoperation of the interfaces may be reversed or otherwise varied, thelength or width of the structures and/or members or connector or otherelements of the system may be varied, the nature or number of adjustmentpositions provided between the elements may be varied. It should benoted that the elements and/or assemblies of the system may beconstructed from any of a wide variety of materials that providesufficient strength or durability, in any of a wide variety of colors,textures, and combinations. Accordingly, all such modifications areintended to be included within the scope of the present innovations.Other substitutions, modifications, changes, and omissions may be madein the design, operating conditions, and arrangement of the desired andother exemplary embodiments without departing from the spirit of thepresent innovations.

It will be understood that any described processes or steps withindescribed processes may be combined with other disclosed processes orsteps to form structures within the scope of the present device. Theexemplary structures and processes disclosed herein are for illustrativepurposes and are not to be construed as limiting.

It is also to be understood that variations and modifications can bemade on the aforementioned structures and methods without departing fromthe concepts of the present device, and further it is to be understoodthat such concepts are intended to be covered by the following claimsunless these claims by their language expressly state otherwise.

The above description is considered that of the illustrated embodimentsonly. Modifications of the device will occur to those skilled in the artand to those who make or use the device. Therefore, it is understoodthat the embodiments shown in the drawings and described above is merelyfor illustrative purposes and not intended to limit the scope of thedevice, which is defined by the following claims as interpretedaccording to the principles of patent law, including the Doctrine ofEquivalents.

What is claimed is:
 1. A system for sous vide cooking, comprising: acooktop, comprising: at least one burner, a controller to control apower supply for the burner, and a user interface which permits a userto enter a predetermined cooking temperature and a predetermined cookingtime; and a sous vide cooking vessel, comprising: a bottom surface, atleast one wall extending generally orthogonally from the bottom surface,the at least one wall including inner and outer upright walls that arespaced-apart from one another to define an insulating spacetherebetween, wherein the inner wall including an interior surface, andfurther wherein the inner wall of the at least one wall and the bottomsurface cooperate to define an interior space within the cooking vesselfor receiving a cooking liquid; and a first temperature sensor affixedto the interior surface of the inner wall and having an exposed portionthat is exposed to the interior space of the cooking vessel, wherein thefirst temperature sensor includes a sensor in contact with the cookingliquid to detect a temperature of the cooking liquid and a transmitterto transmit the temperature of the cooking liquid to a receiver in thecontroller, wherein the controller adjusts the power supply to theburner based on the temperature of the cooking liquid, the predeterminedcooking temperature, and the predetermined cooking time.
 2. The systemfor sous vide cooking of claim 1, wherein the transmitter and receiverare operatively connected via a wireless communication method.
 3. Thesystem for sous vide cooking of claim 1, wherein the transmitter andreceiver are operatively connected with a conductive wire.
 4. The systemfor sous vide cooking of claim 1, wherein the first temperature sensoris affixed to the interior surface of the inner wall, within a top 20%to 30% of a height of the inner wall.
 5. The system for sous videcooking of claim 4, wherein the first temperature sensor is removablymounted to the interior surface of the inner wall.
 6. The system forsous vide cooking of claim 1, wherein the first temperature sensorincludes a wireless transmitter to transmit the temperature of a cookingliquid to a controller for the burner.
 7. The system for sous videcooking of claim 1, wherein the first temperature sensor includes awired output to transmit the temperature of a cooking liquid to acontroller for the burner.
 8. The system for sous vide cooking of claim7, wherein the cooking vessel includes a lid and a groove about at leasta portion of a top edge of the at least one wall to accommodate passageof a conductive wire between the top edge of the at least one wall andthe lid.
 9. The system for sous vide cooking of claim 1, furthercomprising: a second temperature sensor affixed to the interior surfaceof the inner wall, wherein the second temperature sensor is located at aheight below the first temperature sensor.
 10. The system for sous videcooking of claim 1, wherein the first temperature sensor is adhered tothe interior surface of the inner wall using an epoxy-based adhesive.